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on April 20, 2011

'Pork 101' to focus on value, quality control, consumer issues

Three-day American Meat Science Association event to feature sausage production, live hog grading, improvement tips

The American Meat Science Association and the National Pork Board will host Pork 101, a hands-on course that will give attendees the chance to learn about value differences in swine, pork carcasses, pork primals and processed pork products.

The event, which will be held at Texas A&M University on May 24 through 26, will feature live hog grading and evaluation; lean value pricing; quality management at slaughter; process control testing; fresh sausage and enhanced pork production; and retail and consumer issues.

The program will begin at 1 p.m. on May 24 and will conclude at 12 p.m. on May 26. For more information on Pork 101, contact Deidrea Mabry at +1.800.517.2672 ext. 12 or

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